The Traditional Recipe Of Delicious ‘Shami Kabab’
Meat (Gai Ka Gosht) 1 kg
Chana Pulse (Chane Ki Daal) 1 cup
Cumin (Zeera) 1 tablespoon
Salt (Namak) to taste
Ginger Garlic Paste (Adrak Lehsan) 1 tablespoon
Yogurt (Dahi) 1 tablespoon
Dry Red Chili (Sabut Lal Mirch) 10
Dry Coriander (Sabut Dhaniya) ½ tablespoon
Big Cardamom (Bari Elaichi) 4
Daar Cheni 1
Egg (Anda) 1
Black Pepper (Kali Mirch) ½ tablespoon
Oil (Teel) for frying
Fresh Coriander 1 bunch
Chopped Green Chilies (Hari Mirch) as required
First take a clean skillet and wash the meat with water properly, now put the meat in the skillet and add water so that meat get soften completely. At this stage add chana pulse, cumin, salt, ginger garlic paste, yogurt, dry red chilies, dry coriander, big cardamom and black pepper.
As the meat gets completely soften, grind the mixture completely and properly, at this stage add fresh coriander, chopped green chilies and egg.
Now it’s time to make round flat shapes of the mixture, all the Kabab should be of equal size, heat the oil in the frying pan and fry the Kabab at low flame as they get a light brown color it is ready to serve with Naan and ketchup.